I love to have a nice meaty dinner! Roasted, on the barbecue or cooked in a flavorful stew, it is always with pleasure that I sit down to enjoy the meal! We had a lot of barbecues in my childhood! And a lot of lamb roast as well. Ohalala the lamb roast of the holidays, will always be one of my favorite family recipes! But this is not what we are here for now! I never had a chuck roast! beef roast in the oven on this scale of piece of meat, i only discovered it here in America! I truly loved it! It took me few recipes to understand how the meat needed to roast and then, voila!!! I think I have now 3-4 recipes for that beautiful piece of meat Since I discovered this recipe, it’s hard to change. When he comes to cook a roasted meat in sauce, I do not even look anymore I take this one and I have a little fun changing the spices. But here is the basis and the concept. It’s just delicious, ultra melting, I always feel it a little in a high-end restaurant! Let’s go! It is so simple that it can become one of your favorite recipes to make weekly for a little while! Allez c’est partit!
For the meat
4 pounds of chuck roasted!! But you can use this recipe as well for brisket, short ribs… (2kilos) (Poitrine de boeuf. Paleron. Plate de cotes)
For the paste that you are going to rob the meat with
The juice of 1/2 an orange
1 finger fresh ginger
5-7 garlic cloves
2 tsp cumin seeds or powder
1/4 tsp turmeric
2 tsp paprika
1 tbsp tomato paste
1/2 tsp caraway powder
1 tsp white pepper 1 tsp salt
I know it is a lot of spices but believes me, it is just incredible!!! Put everything in your electric chopper and ground that until all combine and become a thick paste! Set aside.
For the sauce
2 large onions cut into 4th and then sliced thinly.
1 Green bell pepper is also cut into 4th and sliced thinly.
2 tbsp honey
4 tbsp red cooking wine
In a large sauté pan bring olive oil to a nice heat and sauté the onions and pepper!! When they are tender and just start to color drop in the honey and let it combine well! Finish with the wine, stir, and let it evaporate! If you make the recipe in your crockpot, so transfer the onion prep into it, or if you doing it in the oven or on the stove transfer it into a large baking pot!
Take your piece of meat and wear it in the same sauté pan, for about 4 minutes on each side! You want that crust all around! Once done place it on a board and rub the paste on all the meat. I do one side of the meat on the board then transfer the meat on top of the onion, the rubbed part facing down, and rob the other side while into the baking pot!
In a small bowl combine together
1 tbsp chicken consommé
Few leaves of Safran
1/2 cup of water 120ml
Pour that into the pot without touching the meat!
Keep the residue of the paste that stayed into the chopper and mix it with just a touch of water and add it as well!
Cut into small slices.
5 Medjool, 7 apricot, A handful of black raisins. Add that all around the meat!
Now for the cooking part
In the crockpot: at low for 6-8 hours turning the meat halfway of the cooking time.
In the oven: cover bring the liquid to a boil on the stove and transfer it into a 300F oven for 3 to 4 hours! As well turn the meat halfway through the cooking time!
On the stove: bring to a boil and let it boil for 15-20 minutes cover and let it cook on medium-low heat, always with a small simmering for 3 to 4 hours! Here you will have to check the liquid and add maybe a little chicken broth if necessary! Voilà you have it all! The winner recipe! A pure delicacy!!!
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